Busy Swingers Forum - everything you always wanted to know about swingers.
SwingLifeStyle Swingers Personal Ads. | SwingLifeStyle Swingers Clubs

Busy Swingers Forum

Everything you always wanted to know about swingers.

Create A Free Account

HELP
FORUMS General Discussions Open Forum Recipe Sharing
TOPIC: Recipe Sharing
GoTo Page: Less ... 33 34 35 36 37 38 39 40 41
Start   371 to 380 of 406   End
User Details are only visible to members.
Oops She, meaqnt to give you that recipe you asked people for: Chicken Francaise 2 eggs, beaten lemon, juiced 1 cup all-purpose flour 1 pinch garlic powder 1 pinch paprika salt and pepper 6 skinless, boneless chicken breast halves 4 tablespoons butter 1 cup chicken broth 1/2 cup dry white wine 1/4 cup chopped parsley 1 lemon, juiced lemon slices and parsley sprigs to garnish

Directions: 1. In a shallow dish or bowl, mix together the eggs and lemon juice. In another shallow dish or bowl mix together the and seasonings. Pound chicken breast to 1/2 inch thickness between two sheets of plastic wrap. 2. Heat butter in a large skillet over medium heat. Dip chicken breasts in egg mixture, then flour mixture. Add chicken breasts and cook until golden on each side. Remove and set aside. 3. Deglaze skillet with white wine, add lemon juice and chicken broth and reduce by 1/3. Add chicken back in. Reduce heat to medium low, add parsley and let simmer for about 8 minutes. garnish with fresh lemon slices and parsley sprigs.

Saint Augustine FL
Username hidden
(12560 posts)
User Details are only visible to members.
"I am thinking of cooking for my daughters wedding instead of hiring a caterer. How hard can that be? "

Well, the answer to that question is it can be VERY hard. I am a professional chef/caterer and I would not cater my own daughter's wedding. We've had quite a few children's weddings already and even when I was the groom's mom I was seriously busy. Our one married daughter? Wow! The closest I've come to it is when TopChefnRedHot were married and their reception was in our home. But it was a joint effort with numerous people helping and the restaurant they both work for pitching in too. So the most labor intensive thing, which was a lot, was their cake I made.

That said, it's certainly your business and choice to make. How hard will it be depends on so many variables. Number of people, foods served, equipment you have at your disposal or can rent, your kitchen and refrigeration capacity, availabilty of bulk ingrediants and so on. Chicken francaise is a good choice. For the roast beef, do ahead and make the gravy right away. But don't slice the beef till day of as late as possible.. Do not attempt to reheat the full roast. Slice cold and add to already piping hot gravy. When is the wedding?

Saint Augustine FL
Username hidden
(12560 posts)
User Details are only visible to members.
Probably not... but maybe.... the garlic cooks for so long that it becomes carmalized.

Very tasty.

Visalia CA
Username hidden
(4185 posts)
User Details are only visible to members.
I do not think 40 clove chicken would go over well at a wedding. lol My husband just read the recipe and is all for it .

Augusta NJ
Username hidden
(16055 posts)
User Details are only visible to members.
You've never had 40 clove garlic chicken?

40 Clove Garlic Chicken in Crockpot (from A Year of Crockpotting)

3-4 pounds chicken 1 large onion, sliced 1 tablespoon olive oil 2 teaspoons kosher salt 2 teaspoons paprika 1 teaspoon pepper 20-40 garlic cloves, peeled, but intact -

Note: 40 cloves = (3 full heads)

Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into crockpot, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6.

Visalia CA
Username hidden
(4185 posts)
User Details are only visible to members.
I have a brand new rotisserie that is still in the box. During the summer I am going to try it out for roast beef. Just set it and forget it ( so they say) I do not think I can make that type of chicken in a crock pot.I do need help with recipes !

Augusta NJ
Username hidden
(16055 posts)
User Details are only visible to members.
Crock Pots and Rotisseries (on low) will be your best friends catering for a lot of people.

Visalia CA
Username hidden
(4185 posts)
User Details are only visible to members.
I am thinking of cooking for my daughters wedding instead of hiring a caterer. How hard can that be?

Does anyone have a recipe for chicken francaise ? I also want to have roast beef in gravy . How do I do this without making it well done and dry?

Augusta NJ
Username hidden
(16055 posts)
User Details are only visible to members.
LW..... thanks for the salad recipe it was great!! It will go in my box for sure!!

Myerstown PA
Username hidden
(4985 posts)
User Details are only visible to members.
Sorry for the late reply, Bacchus... I have a card through a former employer, actually. they told me I could keep the card, as they had an extra one, which was very cool of them! I am thinking of marinading small pieces of the tender, searing them, then wrapping them in Phyllo, and baking, served with different dipping sauces. Sort of like mini Wellingtons, with a twist. I love making Tapas-style meals, especially in the Summer months. I will keep you posted on the Baby Wellington Experiment! (sounds like a sci-fi book! lol!)

Allison Park PA
Username hidden
(819 posts)
GoTo Page: Less ... 33 34 35 36 37 38 39 40 41
Start   371 to 380 of 406   End
TOPIC: Recipe Sharing